Thursday, December 17, 2009

English Toffee

2 sticks butter
5 tbls. water
1 cup sugar
1 tsp. vanilla

Melt butter in large pan- add water and sugar. When it boils, wipe down the sides and cover for 1 minute. Then continuously stir in the same direction until it becomes the color of a brown paper bag. Pour onto a buttered cookie sheet. Top with choocolate chips or grated chocolate. Before totally cooled, remove from cookie sheet and place on wax paper. Break in pieces to eat. Yummy.

Creamiest Fudge

3 cups sugar
1 pint cream
2 cubes butter
3 large Symphony bars ( you can also use the ones with toffee- yum!)

Put the sugar and cream in a large sauce pan on medium heat. Stir while cooking to a boil. Once at a boil- DO NOT STIR and let boil for 7 minutes. Then remove from heat and add the butter cut up in chunks. DO NOT STIR- wait until the butter melts. Meanwhile break up the Symphony bars into chunks in a large bowl and butter a 8 1/2 x 11 pan. Once butter has melted, pour mixture over the Symphony bars and beat for 7 minutes. Refrigerate. This tends to be a softer fudge, so for best results, I store it in the fridge and then just remove when we want to eat it! Super creamy and easy!

Bacon Quiche Biscuit Cups

recipe from Pillsbury
5slices bacon
1package (8 oz) cream cheese, softened
2tablespoons milk
2Eggland's Best eggs
1/2cup shredded Swiss cheese (2 oz)
2tablespoons chopped green onions (2 medium)
1can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits

1.Heat oven to 375°F. Spray 10 regular-size muffin cups with CRISCO® Original No-Stick Cooking Spray. In 8-inch skillet, cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside.
2.Meanwhile, in small bowl, beat cream cheese until smooth. Gradually add milk and eggs, beating at low speed until smooth. Stir in Swiss cheese and onions. Set aside.
3.Separate dough into 10 biscuits. Press or roll each to form 5-inch round. Place 1 biscuit round in each muffin cup; firmly press in bottom and up sides, forming 1/4-inch rim. Place half of bacon in bottom of dough-lined muffin cups. Spoon cheese mixture evenly into cups.
4.Bake 21 to 26 minutes or until filling is set and edges of biscuit cups are golden brown. Sprinkle each with remaining bacon; lightly press into filling. Remove biscuit cups from pan.

---this was a fun theme for me because I didn't have very many recipes for it, so I had to try a a new one. I found a very yummy one! The kids ate them up so fast!!

Tuesday, December 15, 2009

Orange Rolls

8 Rhodes™ Dinner Rolls, thawed but still cold
1/4 cup orange juice concentrate, thawed
1 tablespoon sugar
3 tablespoons brown sugar
pinch ground cloves
pinch cinnamon
orange zest, if desired

1 tablespoon orange juice concentrate, thawed
3 tablespoons powdered sugar


Combine orange juice concentrate and sugar in a small bowl. Dip each roll in orange juice mixture until well coated. Place coated rolls in a sprayed 9-inch round cake pan or deep dish pie pan. Combine brown sugar, cloves and cinnamon. Sprinkle over rolls. Cover with sprayed plastic wrap and let rise until double. Remove wrap and bake at 350°F 15-20 minutes. Remove from pan onto cooling rack. Combine glaze ingredients and brush over warm rolls. Garnish with orange zest if desired

Monday, December 14, 2009

Eggs for Dinner Casserole

I found this Recipe in a book by Penny Stone. It is simple and yummy!!
8 eggs, beaten
1 cup milk
1 tsp. salt
1/2 tsp.pepper
1 1/2 C. diced Canadian Bacon
2 TBS chives *if I don't have these I make it without them
1 TBS minced onion
2 C. grated Cheddar Cheese
1 TBS butter
3 C. grated potatoes
Melt butter in skillet and saute minced onion and chives. Stir in Canadian bacon and cook for about 5 minutes. In a bowl, combine eggs with milk, salt, pepper, potatoes and 1 cup cheese. Add the canadian bacon mixture and stir well. Pour into a 9x13 pan and bake at 350 for 30 minutes. Sprinkle remaining cheese on the top and bake 10 minutes longer or until casserole has cooked through and is firmed. Cut into squares and serve with toast or english muffins.